Spicy Cashew Chicken Ramen Noodles
with Dark Meat Chicken, Green Beans, Bell Pepper & Lime
- Sesame
- Soy
- Wheat
- Tree Nuts
Sweet and savory with a touch of heat, this stir-fry is made for busy weeknights but flavorful enough for any day of the week. Succulent chicken cooks with green beans, bell pepper, scallion whites, and garlic powder before getting stir-fried with ramen noodles in a soy-chili sauce. Cashews, scallion greens, and a final squeeze of lime is all that’s needed.
Ingredients
1 unit
Green Bell Pepper
6 ounce
Green Beans
1 ounce
Sweet Thai Chili Sauce
10 ounce
Diced Skinless Dark Meat Chicken
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Lime
2 unit
Scallions
½ ounce
Cashews
(Contains: Tree Nuts)
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
4.5 ounce
Ramen Noodles
(Contains: Wheat)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Trim green beans if necessary; halve green beans. Halve, core, and thinly slice bell pepper. Trim and thinly slice scallions, separating whites from greens. Quarter lime.
In a small bowl, combine sweet soy glaze, chili sauce, ¼ cup water (⅓ cup for 4 servings), and as much Sriracha as you like.
Once water is boiling, add noodles to pot. Cook until tender, 1-2 minutes. Drain and rinse thoroughly under cold water, at least 30 seconds.
Set aside until ready to use in Step 4.
Meanwhile, open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, green beans, bell pepper, scallion whites, salt, and pepper. Cook, stirring occasionally, until veggies are softened and chicken is cooked through, 4-6 minutes.
Add garlic powder; stir to combine.
Stir drained noodles, soy-chili sauce, and juice from one lime wedge (two wedges for 4 servings) into pan with chicken and veggies. Cook, stirring constantly, until sauce has thickened, 1-3 minutes. TIP: If noodles seem dry, add water 1 TBSP at a time until everything is coated in sauce.
Divide stir-fry between shallow bowls; top with cashews and scallion greens. Serve with any remaining lime wedges on the side.
